Week 2025-29: Asian Peanut Butter Pork

The Recipe
750g pork tenderloin
1 onion, sliced in rings
1/4 cup soy sauce
1/4 cup brown sugar
3 tbsp white wine vinegar
3 tbsp water
2 garlic cloves, chopped
3 tbsp peanut butter
2 tablespoons chopped peanuts (garnish; optional)
1 lime, cut in wedges (garnish; optional)
1 pak choi, chopped

Put onion slices into the bottom of your crockpot. Put the pork on top. Add brown sugar, soy sauce, vinegar, water, garlic, and peanut butter. No need to stir - the peanut butter needs to melt before you can do so. Cover and cook on LOW for 6-8 hours, or on HIGH for 4-6.

1 hour before serving, stir the sauce and flip the meat over to allow the other side to soak it up. Add the pak choi on top - don't stir it in, you want to leave it resting on the meat.

Serve over rice, garnish with chopped peanuts, and serve with lime wedges.

The Verdict
Really good! Personally I felt like it lacked some chili, but my less chili-crazy friends disagreed, so I just added some chili flakes at the time of serving. The original recipe called for twice as much peanut butter than stated - personally, I think that would have made it FAR too overpowering, but if you love peanut butter, then go for it!

Super easy, and definitely something I could see myself making again!